Smoked Trout & Asparagus Quiche
Refined comfort, one quiche at a time.
Ingredients:
- 1 roll ready-made butter shortcrust pastry
- 150g smoked trout ribbons
- 1 bunch young asparagus (blanched)
- 4 large free-range eggs
- 250ml crème fraîche or heavy cream
- 1 tbsp fresh dill, chopped
- 1/2 cup Gruyère or sharp white cheddar, grated
- Salt and white pepper to taste
- to serve micro-herbs and lemon wedges
How To Make Salmon Trout & Asparagus Quiche
- Preheat your oven to 180°C.
- Line a quiche tin with the shortcrust pastry, prick the base with a fork, and blind bake for 10 minutes until lightly golden.
- Arrange the blanched asparagus spears and smoked trout ribbons evenly over the base of the pre-baked pastry.
- In a separate bowl, whisk together the eggs, crème fraîche, chopped dill, and a pinch of salt and white pepper.
- Pour the egg mixture over the trout and asparagus, then top with the grated cheese.
- Bake for 25–30 minutes or until the filling is just set and the top is golden brown.
- Allow the quiche to cool slightly before slicing. Garnish with micro-herbs and serve with lemon wedges and a fresh garden salad.